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Nutrition labeling
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Ebook "Aware food choices: Bridging the gap between consumer knowledge about nutritional requirements and nutritional information" provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling.
117p
lamquandat
28-12-2023
9
4
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Part 1 book "Nutrition for veterinary technicians and nurses" includes content: Nutrients and energy, water, carbohydrates, fats, protein and amino acids, vitamins, minerals, digestion and absorption, energy balance, nutritional requirements of dogs and cats, history and regulation of pet foods, pet food labels, nutrient content of pet foods, types of pet foods, raw food diets - fact versus fiction, pet food preservatives, homemade diets,... and other contents.
142p
muasambanhan02
18-12-2023
5
0
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Nutritional support, including nutritional counseling and oral nutritional supplements (ONS), has been recommended as a first-line strategy in patients with non-small cell lung cancer (NSCLC). Evidence on the efficacy of immunonutrition during immunotherapy in these patients is positive, but still limited some secondary endpoints, such as treatment toxicity and tolerance.
10p
vileonardodavinci
23-12-2023
4
2
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Part 1 book "Canine and feline nutrition" includes content: Energy and water, carbohydrates, fats, protein and amino acids, vitamins, minerals, digestion and absorption, nutritional idiosyncrasies of the cat, energy balance, carbohydrate metabolism, fat requirements, protein requirements, vitamin and mineral requirements, history and regulation of pet foods, pet food labels, nutrient content of pet foods, types of pet foods, evaluation of pet foods, feeding regimens for dogs and cats, pregnancy and lactation, nutritional care of neonatal puppies and kittens, growth, adult maintenance.
284p
muasambanhan01
11-12-2023
7
3
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Part 1 book "Principles of companion animal nutrition" includes content: Introduction - Nutritional terms and definitions, the life cycle and nutrient requirements, glucose and fatty acids - providers of body structure and function, amino acids and proteins - providers of body structure and function; vitamins - cofactors for nutrient metabolism; minerals - providing many functions; the basics of nutrient requirements - water, energy, and protein; getting ready to make foods - ingredients, preparation, and processing; formulation, analysis, and labeling - foods to meet requirements.
162p
oursky07
24-10-2023
7
3
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Continued part 1, part 2 of ebook "Essentials of food science" provides readers with contents including: fat and oil products; food emulsions and foams; sugars, sweeteners, and confections; baked products - batters and dough; aspects of food production; food preservation and processing; food additives; packaging of food products; government regulation of the food supply; biotechnology and genetically modified organisms (GMOs);...
292p
dangsovu
20-10-2023
6
4
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The aim of this work was to analyze light and diet food and to compare them with conventional version identifying compliance with the recommendations set by the Brazilian law. Seventy light and diet food were selected. The variation of the amount of nutrients compared to conventional version was calculated.
6p
viisac
23-09-2023
2
1
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Nutrition labeling is a valuable tool in learning how to apply nutrition information and help to food choices. Consumption of processed and packaged food is common in low and middle income countries like Ethiopia. But, the level of knowledge and reading practice of nutrition labeling among supermarket shoppers is not known in the study area. The objective of the study was to assess the knowledge, reading practice and factors associated to nutrition label on packaged food among consumers in Addis Ababa, Ethiopia.
9p
viisac
23-09-2023
7
2
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Ebook "Food and drink: From the nation's favourite TV cookery series complete cookery know-how" is packed with recipes that work every time and accessible facts about food and health. It includes the latest information on additives, labelling, nutrition, food hygiene, food allergies, cholesterol and vitamin supplements as well as all the reader needs to create the perfect storecupboard and to acquire and use the best available kitchen equipment and gadgets. Please refer to part 1 of the ebook for details!
135p
lytamnguyet
04-08-2023
5
5
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Part 1 of ebook "Nutrition for foodservice and culinary professionals (Fifth edition)" provides readers with content including: fundamentals of nutrition and foods; introduction to nutrition; using dietary recommendations, food guides, and food labels to plan menus; carbohydrates; lipids - fats and oils; protein; vitamins; water and minerals;...
300p
lytamnguyet
04-08-2023
8
6
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Continued part 1, part 2 of ebook "Nutrition for foodservice and culinary professionals (Fifth edition)" provides readers with content including: developing and marketing healthy recipes and menus; developing healthy menus and recipes; marketing healthy menu options; light beverages and foods for the beverage operation; nutrition's relationship to health and life span; nutrition and health; weight management and exercise;...
357p
lytamnguyet
04-08-2023
9
6
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Ebook "Techniques of healthy cooking (Second edition)" is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes. Please refer to part 1 of the ebook for details!
326p
lytamnguyet
04-08-2023
7
5
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Menu labelling, and more specifically calorie labelling, has been posited as an intervention to improve nutrition literacy and the healthfulness of consumers’ food purchases. However, there is some concern calorie labelling may unintentionally trigger or exacerbate disordered eating among vulnerable persons.
10p
viferrari
28-11-2022
12
2
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Overweight and obesity have been described as a global epidemic that seriously affects the health of adults and children. Front of Package (FOP) Nutrition Labeling can increase consumers’ awareness of unhealthy foods. The purpose of this study is to fnd efective deterrence and improve children’s health awareness via the FOP.
13p
viferrari
28-11-2022
10
2
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This study aimed to explore consumer understanding and perceptions of FoP warning labels that convey different nutritional and health information messages regarding the consumption of sugary drinks.
12p
viferrari
28-11-2022
12
2
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Canada proposed the implementation of mandatory front-of-pack (FOP) labelling regulations, whereby foods meeting or exceeding thresholds for nutrients-of-concern (i.e., total sugars, saturated fat, sodium) must display a ‘high-in’ FOP symbol (FOP). The objective of the study was to evaluate the potential implications of the proposed regulations using Canadian generic and branded food composition databases.
9p
viferrari
29-10-2022
8
2
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Chapter 6 - Nutrition. The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes,for example.But even à la carte menus in restaurants should provide enough nutritional variety to allow customers to select nutritionally balanced meals.Dietary health and nutrition are considered in detail in chapter 6.
19p
runordie9
27-09-2022
41
5
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Cancer cachexia causes significant morbidity and mortality in advanced lung cancer patients. Clinical benefit of β-hydroxy-β-methylbutyrate, arginine, and glutamine (HMB/Arg/Gln) was assessed in newly diagnosed patients.
11p
vimahuateng
26-11-2021
5
2
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The article deals with various aspects of the private labels development. It primarily focuses on organic food market to illustrate the general trends, both in brand building and in the importance of it in purchasing decisions. Organic food market is specific as there is high importance of product attributes related to customer’s trust.
11p
viuchinaga2711
25-10-2021
33
1
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Mango (Mangifera indica L.) is an important fruit crop of India and other sub-tropical and tropical countries of the world. Mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and health promoting qualities, making it number one among new functional foods, often labelled as “super fruits". In pre-harvest condition, several diseases are found on the mango which reduces the yield, decreases marketability and shelf life after harvest of the fruits.
8p
cothumenhmong9
18-01-2021
12
1
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